?近期，南京中(zhong)醫(yī)藥(yao)大學藥學院和(he)南京(jing)工業(yè)大(da)學食品與(yu)輕工學院研(yan)究人員在國(guo)際食品期刊(kan)《LWT - Food Science and Technology》發(fā)表了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的(de)研究論文(wen)。在該研究論文(wen)中，研究人員(yuan)利用上海(hai)騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定冷凍(dong)面團面包的(de)硬度。

?上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛(fan)應用于食(shi)品、醫(yī)(yi)藥、化(hua)工和材料等領(ling)域樣(yang)品的質(zhì)構(gòu)分(fen)析與物性(xing)測試，并(bing)助力(li)用戶(hu)在國內(nèi)(nei)外期刊發(fā)表(biao)多篇論(lun)文。

全文下載(zai)鏈接

Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound